AU2008231574B2 - Foamed candy - Google Patents

Abstract

The present invention provides foamed candy compositions and methods for making foamed candy compositions. The foamed candy composition comprises a foam which comprises a sugar or a sugar substitute, a structuring agent and a fat or acid, and is characterised in that the fat or acid is associated with a carrier material. Examples include foamed candies comprising spray dried fruit powder, encapsulated malic acid, cocoa powder or chocolate crumb.

Description

WO 2008/117066 PCT/GB2008/001089 FOAMED CANDY The present invention relates to foamed candy and processes for making such compositions. Particularly, the present invention relates to a foamed candy comprising fat and/or acid such that the composition has pleasant organoleptic/texture properties. Aerated compositions, such as marshmallows or foamed candy are known in the art. While there are many types of foamed candy on the market, their methods of preparation generally fall into two main process groups: extruded foamed candy and deposited foamed candy. In both groups, the foamed candy is made up of two main ingredients: a sugar (or sugar substitute) based syrup and a structuring agent, usually gelatin, pectin, albumin, egg white, or agar. Typically, the sugar-based syrup is heated to reduce its water content and is thereafter cooled down. It is then combined with the structuring agent to form a slurry. The slurry is further aerated to form a foam. Optionally, colours and flavours can be added to the foam. Once the foam is produced, it can be shaped by an extrusion process or a deposition process. In the extrusion process, the foam is extruded through a die to form a rope. The die imparts the desired peripheral shape to the extruded rope. The rope is allowed to rest briefly to set, and then is cut into desired sizes. In the deposition process, the foam is deposited and allowed to rest briefly before shaping. Optionally, the extruded/deposited marshmallows can be dried. Foamed candy may also contain edible colouring and other minor edible ingredients such as edible humectants. However, foamed candy is mostly a sugar or sugar substitute based confection. The fat and/or acid content is usually very low if present at all.

-2 h would be desirable to incorporate fat and/or acid into foamed candy in order to alter the organoleptic and/or texture properties of the candy. Fats and acids are incorporated into other types of confectionery and provide distinctive characteristics. Fats such as cocoa butter are present in chocolate and provide a sense of indulgence for the s consumer, Acids such as citric acid may be added to jelly sweets to provide a tangy or sour sensation. Unfortunately the addition of fats or acids to foamed confectionery is very difficult due to adverse effects on the network that is provided by the structuring agent. The reasons for such adverse effects are not clearly known. If fat is present in a slurry of sugar-based syrup and structuring agent, the slurry cannot be successfully 10 aerated to form a foam because the foam collapses, resulting in phase separation. Fat can sometimes be added after the slurry has been aerated; this provides a mousse like product. However, this may not provide a suitable foamed confectionery because the fat is readily oxidised (becomes rancid). This means that the shelf life of the product is very short and unsuitable for the confectionery market. 15 The present invention provides an improved foamed candy composition and a process for preparing such a foamed candy composition. According to a first aspect of the present invention there is provided a foamed candy 20 composition comprising a foam, wherein the foam comprises a sugar or a sugar substitute, a structuring agent and (i) a fat associated with a carrier material; or (ii) an acid associated with a carrier material constituted by spray dried fruit powder, encapsulated citric acid or encapsulated malic acid, 25 wherein, when the fat associated with the carrier material is constituted by cocoa powder, it is additionally associated with a second carrier material, and when present, the spray dried fruit powder, encapsulated citric acid or encapsulated malic acid is additionally associated with a second carrier material. S[ Io_1 (GHMnnrer;) P92070 Au 21/0Gii -3 According to a second aspect of the present invention, there is provided a process for preparing a foamed candy composition comprising: (a) cooking a sugar or sugar substitute based syrup to increase the dry solid (DS) s content of the syrup; (b) adding a structuring agent to the sugar or sugar substitute based syrup to form a slurry; (c) adding a fat or acid that is associated with a carrier material to the sugar or sugar substitute based syrup; 1.0 (d) aerating the slurry to form a foamed candy composition; and (e) shaping the foamed candy composition, wherein the acid associated with the carrier material is constituted by spray dried fruit powder, encapsulated citric acid or encapsulated malic acid; and wherein when the fat associated with the carrier material is constituted by cocoa powder, 15 it is additionally associated with a second carrier material, and when present, the spray dried fruit powder, encapsulated citric acid or encapsulated malic acid is additionally associated with a second carrier material. In the context of the present invention 'associated with a carrier material' means intimately mixed with, encapsulated by, adsorbed onto or otherwise bound to the carrier 20 material. Though not wishing to be bound by theory, the inventors propose that the carrier material masks the reactivity of the fat/acid and thereby hinders interaction between the fat/acid and the network provided by the structuring agent. In one embodiment where the foamed candy comprises acid, the acid may be encapsulated by the carrier material. For example, the acid may be spray dried with the 25 carrier material (e.g. a carbohydrate such as maltodextrin). Spray dried fruit powder comprises encapsulated fruit acid (e.g. citric acid). In one embodiment where the foamed candy comprises fat, the fat may be intimately mixed with the carrier material. For example, cocoa powder comprises cocoa butter intimately mixed with the other cocoa solids and 271105_1 (GlWN1ricrs) P1207O.AU 21Ofti11 WO 2008/117066 PCT/GB2008/001089 -4 chocolate crumb comprises cocoa butter and milk fat intimately mixed with other ingredients (cocoa solids, sucrose and milk solids). In an alternative embodiment, the fat may be adsorbed onto the carrier material. For example, palm oil may be adsorbed onto a sweetener such as sucrose. The fat or acid may be associated with one or more carrier materials. In one embodiment of the invention, the fat or acid, which is associated with a first carrier material, is intimately mixed with a second (or subsequent) carrier material. The second carrier material may be the same as or different from the first carrier material. In one embodiment the second carrier material is a sweetener such as sucrose. For example, cocoa powder (which comprises cocoa butter intimately mixed with the other cocoa solids serving as the first carrier material) may be intimately mixed with a sweetener such as sucrose and chocolate crumb (which comprises cocoa butter and milk fat intimately mixed with other ingredients) may be intimately mixed with a sweetener such as sucrose. As another example, a spray dried fruit powder (comprising fruit acid encapsulated by a first carrier material) may be intimately mixed with a sweetener such as sucrose. Alternative sugars and sugar substitutes, alone or in combination with intense sweeteners may also be employed as carrier materials or second (or subsequent) carrier materials. In one embodiment a low-calorie foamed candy is provided in which the carrier material is one or more alternative sugars or a sugar substitutes, alone or in combination with intense sweeteners. Alternative sugars include fructose, dextrose, isomaltulose and trehalose. Potential sugar substitutes include sugar alcohols such as xylitol, sorbitol, maltitol, isomalt, polyglycitol, lactitol, mannitol and erythritol, low calorie sugar replacers such as polydextrose, tagatose, inulin, dextrin WO 2008/117066 PCT/GB2008/001089 -5 including wheat dextrin or maize dextrin or fructo-oligosaccharides, or any combination of the above. It may be desirable to include intense sweeteners such as saccharin, aspartame, sucralose, neotame, acesulfame-K, stevia or cyclamate in combination with the sugar substitute(s) to deliver an acceptable sweetness intensity. The carrier material may be a particulate carrier material. The carrier material may be finely divided. One suitable carrier material has a d90 value from 1.5ptm to 1000pm, or from 5pm to 500pAm, or from 10 to 20Om or from 15p1m to 100pLm. When sucrose is employed as the carrier material, options include powdered sugar, icing sugar and fine sugar such as Silk Sugar® (British Sugar). The carrier material may be mixed with a solvent such as water to form a solution, slurry, dispersion or paste. In one embodiment, the resulting mixture has a dry solid (DS) content of at least 60wt%, or at least 80wt%. The carrier material is thought to hinder interaction between the fat/acid and the network provided by the structuring agent. In general, the more carrier material that is present, the more effective it will be at preventing such interaction but a large amount of carrier material may have adverse effects on the resulting product, for example, it may adversely affect the texture. In one series of embodiments the ratio of carrier material to fat/acid is at least 1:1, at least 3:1, at least 5:1 or at least 10:1. In another series of embodiments the ratio of carrier material to fat/acid is no more than 10:1, no more than 5:1, no more than 3:1 or no more than 1:1.

WO 2008/117066 PCT/GB2008/001089 -6 The sugar or sugar substitute may be a sugar or sugar substitute based syrup or derived from a sugar or sugar substitute based syrup. The sugar or sugar substitute may be glucose, sucrose, fructose or sugar alcohols such as sorbitol, erythritol, xylitol, maltitol, isomalt or any combination thereof. In one embodiment, the sugar or sugar substitute is glucose. The sugar or sugar substitute based syrup may comprise glucose, sucrose, fructose or sugar alcohols such as sorbitol, erythritol, xylitol, maltitol, isomalt or any combination thereof. In one embodiment the sugar or sugar substitute based syrup comprises glucose. The structuring agent may be gelatin, pectin, starch or a natural gum such as agar, alginate, carageenan, ghatti and xanthan. In one embodiment, the structuring agent is either gelatin or pectin. The fat may be a vegetable fat or an animal fat. In one embodiment the fat is selected from the group consisting of coconut oil, hazelnut oil, palm oil, sunflower oil, corn oil, cottonseed oil, cocoa butter, and milk fat. In one series of embodiments the fat constitutes at least 0.5wt% of the foamed candy composition, at least lwt%, at least 2wt% or at least 5wt%. In a further series of embodiments the fat constitutes no more than lOwt%, no more than 8wt% or no more than 7wt% of the foamed candy composition. In one embodiment the foam comprises from 2 to 8 (dry) wt% palm oil that is associated with sucrose and/or nutriose as the carrier material.

WO 2008/117066 PCT/GB2008/001089 -7 The fat may be provided in the form of cocoa powder. In one series of embodiments where the fat is provided in the form of cocoa powder, cocoa powder constitutes at least 2wt% and no more than 50wt% of the foamed candy, at least 5wt% and no more than 30wt% of the foamed candy or at least 8wt% and no more than 25wt% of the foamed candy. The fat may be provided in the form of chocolate crumb. In one series of embodiments where fat is provided in the form of chocolate crumb, chocolate crumb constitutes at least 5wt% and no more than 50wt% of the foamed candy, at least 20wt% and no more than 45wt% of the foamed candy or at least 34wt% and no more than 40wt% of the foamed candy. The acid may be a fruit acid. Such fruit acids include citric and malic acid. In one series of embodiments the acid constitutes at least 0. 1wt% of the foamed candy composition, at least 0.3wt% or at least 0.5wt%. In a further series of embodiments the acid constitutes no more than 2wt% of the foamed candy composition, no more than 1.5wt% or no more than 1.2wt% of the foamed candy composition. In one embodiment the foam comprises from 8 to 10 (dry) wt% spray dried fruit powder that is associated with sucrose as the carrier material. In a further embodiment, the foam comprises from 0.3 to 0.7 (dry) wt% citric acid and/or malic acid that is associated with sucrose as the carrier material. In step (a) of the process the sugar or sugar substitute based syrup is cooked to evaporate water from the syrup and thereby provide the desired dry solid (DS) content. The dry solid content may be measured by weighing the syrup WO 2008/117066 PCT/GB2008/001089 -8 before and after cooking. In one series of embodiments the sugar or sugar substitute based syrup is cooked to a dry solid (DS) content of between 70 and 90wt%, between 76wt% and 86wt% or between 78wt% and 82wt%. The addition of structuring agent in step (b) may be carried out at a first pre determined temperature. This temperature may be dependent on the nature of the structuring agent. For example, gelatin should not be added at a temperature greater than about 90*C. The first predetermined temperature may be at least 65'C or at least 70 C. In one embodiment the first predetermined temperature is no more than 100'C, or no more than 90'C. The addition of fat or acid that is associated with a carrier material in step (c) may be carried out at a second predetermined temperature. This second predetermined temperature may be dependent on the nature of the fat or acid. The second predetermined temperature may be at least 25 C, at least 35*C or at least 45'C. The second predetermined temperature may be no more than 70'C, no more than 50'C or no more than 35*C. In step (d) the slurry may be aerated using standard equipment. On a small scale a laboratory mixer such as a Hobart mixer may be employed but when the process is carried out at a commercial scale a Mondomix mixer would be more practical. The aeration of the slurry in step (d) is may be carried out at a third predetermined temperature. The third predetermined temperature may be at least 30'C, at least 50*C or at least 65*C. The third predetermined temperature may be no more than 90*C, no more than 70'C, no more than 50'C or no more than 40'C.

WO 2008/117066 PCT/GB2008/001089 -9 Under normal circumstances the first predetermined temperature of step (b) will be greater than the third predetermined temperature of step (d). i.e. the slurry may be mixed and cooled before aeration. In step (e) of the process the foamed candy composition may be shaped by starch deposition or by extrusion. The method of shaping the foamed composition may depend on the product required. Extrusion tends to result in a product with lower density than a product shaped by deposition. Step (c) may be performed before or after step (b), or before or after step (d). In one embodiment the fat or acid is added before the slurry is aerated so that the process steps are carried out in the order (a), (b), (c), (d), (e), or (a), (c), (b), (d), (e). In particular, the fat or acid may be added between step (b) and step (d) so that the process steps are carried out in the order (a), (b), (c), (d), (e). This is advantageous for fats or acids that are temperature sensitive because they are then subjected to a lower temperature. In one embodiment, where thefats or acids are temperature sensitive, the fat or acid may be added after aeration (step (d)). Alternatively step (c) may be carried out at the same time as step (a), (b), (d) or (e). Some embodiments of this process are shown in Schemes la, lb and 1c below. Scheme la (a) Cooking - (b) Structuring -> (d) 7(e) (right %DS) agent e.g. gelatin Aeration Shaping 'J I t (c) Fat/acid associated with carrier material.

WO 2008/117066 PCT/GB2008/001089 -10 Scheme lb (a) Cooking (b) Structuring [ 7(d) 7(e) (right %DS) agent e.g. gelatin Aeration Shaping t (c) Fat/acid associated with carrier material. Scheme 1c (a) Cooking (b) Structuring (d) (e) (right %DS) agent e.g. gelatin Aeration Shaping (c) Fat/acid associated with carrier material. Embodiments of the invention will now be described by way of example only with reference to the accompanying figures in which: Figure 1 shows microscopy images of a foamed candy comprising raspberry fruit powder (acid) in accordance with the invention. The magnification of the image is indicated by a line; for those images in the left column the line represents 100pm and for those in the right column the line represents 1ltm. Figure 2 shows microscopy images of a foamed candy comprising raspberry and lemon fruit powders (acids) in accordance with the invention. The magnification of the image is indicated by a line; for those images in the left column the line represents 100pm and for those in the right column the line represents Am. Figure 3 shows microscopy images of a foamed candy comprising palm oil (fat) in accordance with the invention. The magnification of the image is indicated by a line; for those images in the left column the line represents WO 2008/117066 PCT/GB2008/001089 - 11 100pim, for those in the middle column the line represents 50pm and for those in the right column the line represents lym. Figure 4 shows microscopy images of a foamed candy comprising cocoa powder (fat) in accordance with the invention. The magnification of the image is indicated by a line; for those images in the left column the line represents 100pLm, for those in the middle column the line represents 50pm and for those in the right column the line represents 1pm. Figure 5 shows microscopy images of a foamed candy comprising chocolate crumb (fat) in accordance with the invention. The magnification of the image is indicated by a line; for those images in the left column the line represents 100pm and for those in the right column the line represents 1pm. Figures 6 and 7 show bar charts to demonstrate properties of foamed candies. METHODOLOGY Method 1. Laboratory Scale Using A Hobart Mixer Syrup ingredients (e.g. sucrose, glucose, maltitol etc.) were poured into a pan and heated on an induction plate to provide a syrup having a desired dry solids (D.S) content. The syrup was then cooled to around 90*C, and structuring agent (e.g. gelatin) and flavour were added with mixing to form a slurry at 75*C. The slurry was transferred to a Hobart mixer that had been stored at 50'C and aerated to form a foam, generally by whipping for 30s in position 2 (medium speed) and a further 3 minutes in position 3 (high speed). (Alternatively, aeration could take place in a Hobart mixer that is jacketed to maintain the temperature, e.g. at around 30 to 35*C.) The density was measured and then the foamed composition was shaped by deposition onto greaseproof paper that had been dusted with starch. Additional ingredients (e.g. acid, fat, sugar etc.) were added after the addition of structuring agent WO 2008/117066 PCT/GB2008/001089 - 12 and flavour but before aeration (scheme 1 a), during cooking of the syrup (scheme 1b) or between aeration and shaping (scheme 1c). Method 2. Pilot Plant Scale Using a Mondomix Aerator The syrup ingredients were poured into a Rayneri cooker and heated (cooked up) to the desired DS content (checked by refractometer). The syrup was then allowed to cool to around 90'C and structuring agent (e.g. gelatin) and flavour were added with mixing to form a slurry. The slurry was transferred to a bucket and then to the Mondomix hopper and whipped. The density was measured and then the foamed composition was shaped by deposition onto greaseproof paper that had been dusted with starch. Additional ingredients (e.g. fat, acid etc.) were either added to the slurry before aeration (scheme la) or after aeration but before shaping (scheme 1c) by connecting a pump at the mallow outflow.

WO 2008/117066 PCT/GB2008/001089 - 13 INGREDIENTS The ingredients used in the examples are listed in table 1 below. Table 1 DS content (wt%) of ingredient Syrup Sucrose 100 Ingredients Glucose syrup 47DE 79 Distilled water 0 Nevuline (inverted sugar) 80 Erythritol 96 Maltitol 100 Polydextrose 96 Fructose syrup C*1751 82 Structuring 40% gelatin solution 125 bloom 40 agent 33.8% gelatin 125 bloom 33.8 Vanilla Vanilla Prova flavouring 100 flavouring Additional Sucrose (Silk Sugar* sold by British Sugar (size distribution: 100 ingredients d10=1.3ptm, d50=8.2pm, d90=18.5ptm)) Nutriose* (A dextrin sold by Roquette Freres) 96 Sucrose solution 67 Anhydrous citric acid 100 Raspberry powder 100 (Spray dried: 50wt% dried fruit matter and 50wt% maltodextrin. Equivalent to 5.2 to 8wt% monohydrated citric acid.) Aqueous raspberry mix 80 Lemon powder 100 (Spray dried: 40wt% dried fruit matter and 60wt% maltodextrin. Equivalent to 22.4 to 28wt% monohydrated citric acid.) Encapsulated malic acid (Encapsulated with 10% fat) 100 Palm oil 100 Lecithin (Emulsifier) 100 10/12 cocoa powder 100 (10-12wt% fat, supplied by Barry Callebaut) Chocolate crumb (Sucrose (57.45wt%), fat free milk solids 100 (20.3wt%), milk fat (8.36wt%), fat free cocoa solids (5.78wt%) and cocoa fat (8.1Owt%).

WO 2008/117066 PCT/GB2008/001089 - 14 Comparative Example 1 - Standard foamed candy A standard mallow (Comp. Ex. 1) was prepared using method 1 and the ingredients listed in table 2 below. Table 2 Mass Mass of Dry DS content obtained after (g) Solids (g) cooking up Syrup Sucrose 190 190 Ingredients Glucose syrup 47DE 200 158 Distilled water 60 0 Nevuline (inverted 46 36.8 sugar) TOTAL (before 496 384.8 cooking up) Mass lost due to 35 evaporation TOTAL (after 461 384.8 83.5wt% cooking up) Structuring 40% gelatin solution 40 16 agent 125 Bloom Vanilla Vanilla Prova 1 1 flavouring flavouring The product has a good mallow texture, good melting, and is neither too chewy nor too spongy. The product has a density of 0.4g/cm 3 , a water activity (Aw) of 0.55 (average of 3 samples) and a water content of 14-18%. Comparative Example 2 - Standard foamed candy. A foamed candy (Comp. Ex. 2) was prepared using method 1 and scheme la (except that the foamed composition was extruded rather than deposited). Sucrose (without acid or fat) was added to the slurry before aeration.

WO 2008/117066 PCT/GB2008/001089 - 15 Table 3 Mass Mass of Dry DS content (wt%) (g) Solids (g) obtained after cooking up Syrup Sucrose 95 95 ingredients Glucose syrup 47DE 200 158 Distilled water 60 0 Nevuline (invert 46 36.8 Syrup) TOTAL mass (before 401 289.8 cooking up) Mass lost due to 35 evaporation TOTAL (after .366 289.8 79.2 cooking up) Structuring 40% gelatin solution 40 16 agent 125 Bloom Vanilla Vanilla Prova 1 flavouring flavouring Additional Sucrose 95 95 ingredients The marshmallow is white, sweet and bouncy with a density in the range of 0.2-0.3g/cm 3 . It has an elastic chewy texture and good melting properties. It is neither shiny nor sticky. Comparative Example 3 - Standard foamed candy comprising citric acid. The process of Comp. Ex. 1 was repeated except that, 1.3g citric acid (55% dry solids, pH 3.1) was added after the gelatin and vanilla flavouring but before aeration. The resulting foamed candy (Comp. Ex. 3) comprises 0. 17wt% citric acid (based on the monohydrated acid), and a density of 0.42g/cm 3 . However it is unstable and becomes sticky over time. Microscopy images show that phase separation had clearly taken place within 8 days, leading to collapse of the network.

WO 2008/117066 PCT/GB2008/001089 - 16 Examples 1 to 3 - Foamed candy comprising 10wt% spray dried fruit powder (acid) prepared in accordance with the present invention. Table 5 Ex. 1 Ex.2 Ex. 3 Syrup ingredients Sucrose 95g 95g 108.2g Glucose syrup 47DE 200g 200g 281.6g Distilled water 60g 60g 42.6g Fructose syrup C*1751 50g 50g 46.5g TOTAL (before cooking up) 405g 405g 478.9g Mass lost due to evaporation. 25g 25g 54.2g TOTAL (after cooking up) 380g 380g 424.7g DS content obtained after cooking up 77.4wt% 77.4wt% 86.8wt% Structuring agent 40% gelatin 125 bloom solution 45.5g 45.5g 48.6 Vanilla flavouring Prova flavouring 1g 1g 1 Additional ingredients. 95g 95g 0 Sucrose 0 0 60 67wt% sucrose solution Spray dried raspberry fruit powder 45.5g ,36.4g 47.7 Spray dried lemon fruit powder 0 1 9.1 0 Foamed candies comprising either lOwt% raspberry fruit powder (Ex. 1) or 8wt% raspberry/2wt% lemon fruit powder (Ex. 2) were prepared using method 1 and the process shown in scheme la (above). The encapsulated acid was intimately mixed with sucrose (second carrier material). A foamed candy comprising lOwt% raspberry fruit powder (Ex. 3) was prepared using method 1 and the process shown in scheme 1c. The encapsulated acid was mixed with a sucrose solution and mixed into the foamed composition before shaping. The properties of the foamed candies are summarised in table 6 below. Table 6 Ex.1 Ex.2 Ex.3 Density (g/cm 3 ) 0.43 0.43 0.54 Acid level equivalent 0.66% 1.03% 0.66% Water activity (average 0.68 (good microbiological 0.66 (good microbiological Not of 3 samples) stability) stability) measured WO 2008/117066 PCT/GB2008/001089 -17 Microscopy images (figure 1) of Ex. 1 (1Owt% raspberry powder) were taken over a period of 3 weeks (on days 3, 11 and 19) and show that the gelatin network is very similar to the network in a standard foamed candy There is good aeration and the gelatin network is stable; the fruit powder does not hydrate and the gelatin network does not collapse. This is in contrast to Comp. Ex. 3 which comprises just 0. 17wt% citric acid but is unstable. The slightly chewy texture is similar to a standard deposited foamed candy (e.g. Comparative example 1). The foamed candy has a pleasant natural taste. Microscopy images (figure 2) of Ex.2 (8wt% raspberry powder and 2wt% lemon powder) were taken over a period of three weeks (on days 4, 12 and 20) and show the foamed candy to have good aeration and a stable network that is similar to that of a standard foamed candy. This is in marked contrast to the product obtained in Comparative example 3 which is unstable despite containing just 0. 17wt% acid. Ex. 1 is similar to Ex.2 and has a pleasant natural taste. Examples 4 and 5 - Foamed candy comprising aqueous raspberry mix in accordance with the invention. Table 7 Ex.4 Ex. 5 Syrup ingredients Sucrose 13.34kg 13.34kg Glucose syrup 47DE 25.35kg 25.35kg Distilled water 4.5 4.5 Fructose syrup C*1751 4.19kg 4. 19kg TOTAL (before cooking up) 47.38 47.38 Mass lost due to evaporation. 3.47 3.47 TOTAL (after cooking up) 43.91kg 43.91kg DS content obtained after cooking up 83.64 83.64 Structuring agent 40% gelatin 125 bloom solution 4.28kg 4.28kg Vanilla flavouring Prova flavouring 0.09kg 0.09kg Additional ingredients Aqueous raspberry mix 5.49kg 5.49kg WO 2008/117066 PCT/GB2008/001089 - 18 Ex. 4 and Ex. 5 were prepared using the Mondomix method (Method 2). For Ex. 4 the aqueous raspberry mix was added to the slurry before aeration (scheme la). For Ex. 5 the aqueous raspberry mix was connected to the pump at the mallow outflow and the flow adjusted to have 80% foamed composition and 20% raspberry solution in a twist system. The properties of the foamed candies are summarised in table 8 below. Table 8 Ex. 4 Ex. 5 Density (g/cm 3 ) 0.27 0.28 Acid level equivalent 0.66% 0.66% Water activity (average of 3 0.58 (good microbiological 0.60 (good microbiological samples) stability) stability) Examples 6 to 9 - Foamed candy comprising malic acid in accordance with the present invention. Table 9 Ex. 6 Ex. 7 Ex. 8 Ex. 9 Syrup ingredients Sucrose 80g 80g 160g 120g Glucose syrup 47DE 300g 300g 300g 300g Distilled water 50g 50g 50g 50g Fructose syrup C*1751 43.2g 43.2g 43.2g 43.2g TOTAL (before cooking up) 473.2g 473.2g 553.2g 513.2g Mass lost due to evaporation. 48.8g 48.8g 48.8g 69g TOTAL (after cooking up) 424.4g 424.4g 504.4g 444.2g DS content obtained after 83.Owt% 83.Owt% 85.7wt% 88.3wt% cooking up Structuring agent 40% gelatin 125 bloom solution 45.6g 45.6g 45.6g 45.6g Vanilla flavouring Vanilla Prova flavouring lg 1g lg lg Additional Sucrose 80g 80g 0 0 ingredients 67wt% sucrose solution 0 0 0 60g Encapsulated malic acid 0.95g 2.28g Examples 6 to 9 were prepared using the Hobart method (Method 1). For Ex. 6 and Ex. 7, 0.2wt% and 0.5wt% of malic acid were intimately mixed with sucrose (second carrier material) and added to the slurry before aeration (scheme la). For Ex. 8 0.5wt% encapsulated acid was added to the slurry before aeration without a second carrier material. For Ex. 9 0.5wt% WO 2008/117066 PCT/GB2008/001089 - 19 encapsulated acid was mixed with sucrose solution and added to the foamed composition before shaping (scheme 1c). The properties of examples 6 to 9 are summarised in table 10 below. Table 10 Ex.6 Ex.7 Ex. 8 Ex. 9 Density (g/cm 3 ) 0.48 0.51 0.50 0.51 Acid level equivalence 0.18 0.45 0.45 0.45 Water activity (average of 3 samples) Not measured 0.622 0.607 0.589 wt%H20 Not measured 13.9 14.1 13.9 Example 10 - Foamed comprising 0.5wt% anhydrous citric acid. Table 11 Ex. 10 Syrup ingredients Sucrose 80g Glucose syrup 47DE 300g Distilled water 50g Fructose syrup C*1751 43.2g TOTAL (before cooking up) 473.2g Mass lost due to evaporation. 48.8g TOTAL (after cooking up) 424.4g DS content obtained after cooking up 83.Owt% Structuring agent 40% gelatin 125 bloom solution 45.6g Vanilla flavouring Vanilla Prova flavouring 18 Additional ingredients Sucrose 80g Anhydrous citric acid 2.28g A foamed candy comprising anhydrous citric acid was prepared using Method 1. The citric acid was intimately mixed with sucrose and added to the slurry before aeration (scheme la). The properties of the foamed candy are summarised in table 12 below. Table 12 Ex. 10 (la) Density (g/cm 3 ) 0.48 Acid level equivalent 0.5% Water activity (average of 3 samples) 0.617 wt%H20 13.4wt% WO 2008/117066 PCT/GB2008/001089 - 20 Examples 11 to 13 - foamed candy comprising palm oil (fat) in accordance with the present invention. Table 13 Ex. 11 Ex. 12 Ex. 13 Syrup ingredients Sucrose 95g 95g 80g Glucose syrup 47DE 200g 200g 300g Distilled water 60g 60g 50g Fructose syrup C*1751 48.5g 48.5g 47g TOTAL (before cooking up) 403.5g 403.5g 477g Mass lost due to evaporation. 32.5g 32.5g 44g TOTAL (after cooking up) 371g 371g 433 DS content obtained after cooking up 78.9wt% 78.9wt% 82.lwt% Structuring agent 40% gelatin 125 bloom solution 41.5g 41.5g 48.6g Vanilla flavouring Vanilla Prova flavouring lg ig 1g Additional ingredients Sucrose 95g 95g 80g Palm oil 8.3g 29.lg Emulsifier (Sisterna) 0 0.2g 0 Foamed candies were prepared using Method 1 and the ingredients listed in table 13. The palm oil was pre-mixed with sucrose and added to the slurry before aeration (scheme 1a). The properties of the foamed candies are summarised in table 14 below. Table 14 Ex. 11 (la) Ex.12 (la) Ex. 13 (la) Density (g/cm 3 ) 0.45 0.56 0.56 Fat (wt%) 2wt% 2wt% 6wt% water activity 0.65 (good 0.65 (good 0.62 (good (average of 3 microbiological microbiological microbiological samples) stability) stability) stability) Microscopy images (figure 3) of Ex. 11 were taken over a period of three weeks (on days 5, 13 and 21) and show that the gelatin network is stable and that there is good air bubble distribution. Despite the presence of a fat the slurry is aerated to form a foam and the subsequent gelatin network is stable. We suggest that this is due to the fat being 'bound' to the sucrose so its interaction with the gelatin network is hindered. Both products have the WO 2008/117066 PCT/GB2008/001089 - 21 texture of an aerated jelly but the product containing emulsifier is slightly denser than the product without emulsifier. Examples 14 to 17 - Foamed candy comprising 2wt% palm oil (fat) and 6wt% dextrin (Nutriose*). Table 15 Ex. 14 Ex. 15 Ex. 16 Ex. 17 Syrup ingredients Sucrose 160g 80g 160g 120g Glucose syrup 47DE 300g 300g 300g 240g Distilled water 50g 50g 50g 50g Fructose syrup C*1751 48g 48g 48g 48.5g TOTAL (before cooking up) 599g 478g 558g 458.5g Mass lost due to evaporation. 48g 43.5g 43.5g 53.5g TOTAL (after cooking up) 556g 434.5g 514.5g 405.0g DS content obtained after 85.6wt% 82.Owt% 84.8wt% 86.3wt% cooking up Structuring agent 40% gelatin 125 bloom solution 50g 50g 5og 50g Vanilla flavouring Vanilla Prova flavouring lg 1g 1g 1g Additional Sucrose 0 80g 0 |0 ingredients Palm oil log log log log Nutrioseo 31g 31g - 31g 31g Glucose syrup 47DE 0 0 0 60g 80wt% sucrose solution 0 0 0 50g Foamed candies were prepared using Method 1. In Ex. 14 the fat and nutriose* were added to the pan together with the syrup ingredients (scheme 1b). In Ex. 15 the fat was pre-mixed with carrier materials (sucrose and nutriose*) before being added to the slurry (scheme la). In Ex. 16 the fat was pre-mixed with a carrier material (nutriose®) before being added to the slurry (scheme la). In Ex. 17 fat was mixed with a solution containing glucose, sucrose and nutriose® and added to the foamed composition before shaping (scheme 1c). Properties of the resulting foamed candies are summarised in table 16 below.

WO 2008/117066 PCT/GB2008/001089 - 22 Table 16 Ex. 14 Ex.15 Ex. 16 Ex. 17 Density (g/cm 3 ) 0.54g 0.52 0.53 0.56 Fat (wt%) 2 2 2 2 Water activity (average of 3 samples) Not measured Not measured 0.610 Not measured wt%H20 Not measured Not measured 14.2 Not measured Examples 18 and 19 - Foamed candy comprising 2wt% palm oil (fat) in accordance with the invention. Table 17 Ex. 18 Ex. 19 Syrup ingredients Sucrose 120g 120g Glucose syrup 47DE 300g 240g Distilled water 50g 50g Fructose syrup C*1751 45g 44g TOTAL (before cooking up) 515g 454g Mass lost due to evaporation. 57g 57g TOTAL (after cooking up) 458g 397g DS content obtained after cooking up 86.Owt% 87.lwt% Structuring agent 40% gelatin 125 bloom solution 46.5g 45.5g Vanilla flavouring Vanilla Prova flavouring 1g 1g Additional ingredients Sucrose 0 0 Palm oil 9.4g 9.lg Glucose syrup 47DE 0 60g 80wt% sucrose solution 50g 50g Lecithin (emulsifier) 0.6g 0 Ex. 18 and Ex. 19 were made using the Hobart mixer method (Method 1). Fat was mixed with either a sucrose/lecithin solution (Ex. 18) or a sucrose/glucose solution (Ex. 19) and added to the foamed composition after whipping but before shaping (scheme 1c). The properties of Ex. 18 and Ex. 19 are summarised in table 18 below. Table 18 Ex. 18 Ex.19 Density (g/cm 3 ) 0.63 0.57 Fat (wt%) 2 2 Water activity (average of 3 samples) Not measured 0.609 wt%H20 Not measured 14 WO 2008/117066 PCT/GB2008/001089 - 23 Examples 20 to 22 - foamed candy comprising cocoa powder (fat) with a second carrier material in accordance with the present invention. Table 19 Ex. 20 Ex. 21 Ex. 22 Syrup ingredients Sucrose 95g 95g 95g Glucose syrup 47DE 200g 200g 200g Distilled water 60g 60g 60g Fructose syrup C*1751 47.5g 48.5g 0 Nevuline (invert sugar) 0 0 46 TOTAL 402.5g 403.5g 401g Mass lost due to evaporation. 28.5g 27g 17g TOTAL (after cooking up) 374g 376.5g 384g DS content obtained after cooking up 78.1wt% 77.8wt% 75.5wt% Structuring agent 40% gelatin 125 bloom solution 43.5g 44.5g 49g Vanilla flavouring Vanilla Prova flavouring lg ig lg Additional ingredients Sucrose 95g 95g 95g 10/12 cocoa powder 26g 35.5g 89g Foamed candies comprising 6 dry wt% (Ex. 20), 8 dry wt% (Ex. 21) and 18 dry wt% (Ex. 22) 10/12 cocoa powder were prepared using the ingredients listed in table 19 and the Hobart method (Method 1). 10/12 cocoa powder comprises 10-12wt% cocoa butter (fat) and 88-90wt% non-fat cocoa solids (first carrier material). A dry mix of cocoa powder and sucrose (second carrier material) was added to the slurry before aeration (scheme la). Properties of the foamed candies are summarised in table 20 below. Table 20 Ex. 20 (6wt% cocoa Ex. 21 (8wt% cocoa Ex. 22 (18wt% cocoa powder) powder) powder) Density (g/cm 3 ) 0.43 0.43 0.59 Fat content (wt%) 0.66 0.88 2.00 Water activity (average of 0.67 0.67 0.61 3 samples) Ex 20 has an interesting sandy texture which melts quickly in the mouth. Ex. 21 has a texture similar to that of a standard foamed candy. Ex. 22 has a short texture, similar to that of nougat and good melting properties. All products appear stable over time.

WO 2008/117066 PCT/GB2008/001089 - 24 Microscopy images (figure 4) were taken of Ex. 21 on days 8, 16 and 24. The gelatin network sets around the air bubbles and is stable over time even through the cocoa powder particles disturb the network. Examples 23 to 25 - Foamed candy comprising cocoa powder (fat) without a second carrier material. Table 21 Ex. 23 Ex. 24 Ex. 25 Syrup ingredients Sucrose 136.2g 136.2g 11.57kg Glucose syrup 47DE 258.7g 258.7g 21.99kg Distilled water 50g 67.2g 5.71 Fructose syrup C*1751 42g 54.3g 4.62kg TOTAL 486.9g 516.4g 40.66kg Mass lost due to evaporation. 43.5g 52.6g 3.23 TOTAL (after cooking up) 443.4g 463.8g 40.66 DS content obtained after cooking up 84.6wt% 83.0wt% 80.5% Structuring agent 40wt% gelatin 125 bloom solution 42.7g 49.8g 4.23kg Vanilla flavouring Vanilla Prova flavouring 0.9g ig 0.085kg 10/12 cocoa powder (Barry Callebaut) 34.2g 89.3g 7.59kg Ex. 23 and Ex. 24 were prepared using the Hobart method (Method 1). Ex. 25 was prepared using the Mondomix method (Method 2). For each of these examples, cocoa powder was added to the slurry before aeration (scheme la) and without pre-mixing with a second carrier material. Properties of the foamed candies are summarised in table 22 below. Table 22 Ex. 23 (8wt% cocoa Ex. 24 (18wt% cocoa Ex. 25 (18wt% cocoa powder) powder) powder) Density (g/cm 3 ) 0.52 0.68 0.41 Fat content (wt%) 0.88 1.98 1.98 Water activity (average of Not measured Not measured 0.648 3 samples) wt% H20 Not measured Not measured 14.8 WO 2008/117066 PCT/GB2008/001089 - 25 Examples 26 and 27 - Foamed candy comprising chocolate crumb (fat) in accordance with the present invention. Table 23 Ex. 26 Ex. 27 Syrup ingredients Sucrose 95 31 Glucose syrup 47DE 200 200 Distilled water 60 60 Fructose syrup C*1751 52.5 42 TOTAL (before cooking up) 407.5 333 Mass lost due to evaporation 20 34 TOTAL (after cooking up) 387.5 299 DS content obtained after cooking up 76.4wt% 74.73wt% Structuring agent 40% gelatin 125 bloom solution 48 40.5 Vanilla flavouring Vanilla Prova flavouring 1 1 Additional ingredients Chocolate crumb 165 160 Foamed candies comprising either 34 dry wt% (Ex. 26) or 40 dry wt% (Ex. 27) chocolate crumb were prepared using the ingredients listed in table 23 and the Hobart method (Method 1). The chocolate crumb contains sucrose (57.45wt%), fat free milk solids (20.3wt%), milk fat (8.36wt%), fat free cocoa solids (5.78wt%) and cocoa fat (8.10wt%). The cocoa fat and milk fat is intimately mixed with the other ingredients (first carrier material). The chocolate crumb was added to the slurry before aeration (scheme 1a). The products have the following properties. Table 24 Ex. 26 Ex. 27 Density (g/cm 3 ) 0.74 0.77 Fat content (wt%) 5.64 6.58 Water activity (average of 3 samples) 0.65 0.61 Both products were very stable over time. The texture in each case is similar to an aerated jelly with the crumb pieces providing an unusual crispy texture. There is also a strong creamy taste and good chewiness.

WO 2008/117066 PCT/GB2008/001089 - 26 Microscopy images (figure 5) were taken of the Ex. 27 (40wt% crumb product) on days 8, 16 and 24. The gelatin network sets around the air bubbles even though the larger crumb particles disturb the network. Examples 28 and 29 - Sugar free foamed candies comprising malic (acid) in accordance with the invention. Table 25 Ex. 28 Ex. 29 Syrup ingredients Polydextrose 420g 187.5g Erythritol 187.5g 0 Maltitol 0 420g Distilled water 152g 152g TOTAL (before cooking up) 759.5g 795.5g Mass lost due to evaporation. 52g 52g TOTAL (after cooking up) 707.5g 707.5 DS content obtained after cooking up 82.4wt% 84.8wt% Structuring agent 33.8% gelatin 125 bloom solution 75g 75g Vanilla flavouring Vanilla Prova flavouring 1. 65g 1.65g Encapsulated malic acid 3.95g 3.95g Sugar free foamed candies comprising 0.5wt% malic acid are prepared using erythritol and polydextrose (Ex. 28) or maltitol and polydextrose (Ex. 29) in place of sugar. The foamed candies are prepared using a Hobart mixer (Method 1) and the encapsulated acid is added to the slurry before aeration (scheme la). The resulting candies comprise the equivalent of 0.56% acid.

WO 2008/117066 PCT/GB2008/001089 - 27 Examples 30 and 31 - Sugar free foamed candies comprising cocoa powder (fat) in accordance with the invention. Table 26 Ex. 30 |Ex. 31 Syrup ingredients Polydextrose 420g 187.5g Erythritol 187.5g 0 Maltitol 0 420g Distilled water 152g 152g TOTAL (before cooking up) 759.5g 795.5g Mass lost due to evaporation. 52g 52g TOTAL (after cooking up) 707.5g 707.5 DS content obtained after cooking up 82.4wt% 84.8wt% Structuring agent 33.8% gelatin 125 bloom solution 75g 75g Vanilla flavouring Vanilla Prova flavouring 1.65g 1.65g | Cocoa powder 68g 68g Sugar free foamed candies comprising 8wt% cocoa powder (dry weight) are prepared using erythritol and polydextrose (Ex. 30) or maltitol and polydextrose (Ex. 31) in place of sugar. The foamed candies are prepared using a Hobart mixer (Method 1) and the cocoa powder is added to the slurry before aeration (scheme la). The resulting candies comprise 0.88wt% fat. SENSORY EVALUATION Some of the foamed candies were evaluated using the following sensory terms: Melting (M): 0 = quick melting, 10 = slow melting. Density (D): 0 = aerated, 10 =dense. Hardness (H): 0 = soft, 10 = hard. Chewiness (C): 0 = soft, 10 = strong. Elasticity (E): 0 = low, 10 = high.

- 28 The results are shown in table 27 and also in figure 6 (foamed candies comprising acid) and figure 7 (foamed candies comprising fat), 5 Table 27 Example M D H C E 3 4.5 3 3 3 4 4 3.5 2 4 5 7.5 5 4 2 5.5 6.5 8.5 6 6 5.5 5.5 5 6.5 7 5.5 4.5 5 5 6 8 6.5 5.5 6.5 6 7 9 6 6 7 6.5 7 10 5 4.5 5.5 5 6 13 5 5.5 4.5 5.5 4.5 14 6 5 6.5 7 7 15 5.5 5.5 6.5 6 7 16 5.5 5 5 5.5 4.5 17 4.5 5.5 5.5 5 4.5 18 4 5.5 4.5 4.5 4.5 19 4 6 5 4.5 4 23 4 4 5 4 3 24 5 5,5 5 4 4.5 25 2.5 3 2.5 2.5 2.5 In the claims which follow and in the preceding description of the invention, except where the context requires otherwise due to express language or necessary implication, o the word "comprise" or variations such as "comprises" or "comprising" is used in an inclusive sense, i.e. to specify the presence of the stated features but not to preclude the presence or addition of further features in various embodiments of the invention. 2713 105_1 (GWiRTnrs) P82070 AU 21i0iI

Claims (6)

1. 2. A process for preparing a foamed candy composition comprising: (a) cooking a sugar or sugar substitute based syrup to increase the dry solid (DS) is content of the syrup; (b) adding a structuring agent to the sugar or sugar substitute based syrup to form a slurry; (c) adding a fat or acid that is associated with a carrier material to the sugar or sugar substitute based syrup; 20 (d) aerating the slurry to form a foamed candy composition; and (e) shaping the foamed candy composition, wherein the acid associated with the carrier material is constituted by spray dried fruit powder, encapsulated citric acid or encapsulated malic acid; and wherein, when the fat associated with the carrier material is constituted by cocoa powder, 25 it is additionally associated with a second carrier material, and when present, the spray dried fruit powder, encapsulated citric acid or encapsulated malic acid is additionally associated with a second carrier material. 3 The process according to claim 2, wherein the process is carried out in the order 30o (a), (b), (c), (d), (c), or (a), (c), (b), (d), (e).
2. 4. The composition or process according to any one of the preceding claims, wherein the structuring agent is gelatin, pectin, starch or a natural gum. 35 5. The composition or process according to any one of the preceding claims, wherein the cocoa powder, spray dried fruit powder, encapsulated citric acid or encapsulated malic acid is intimately mixed with a second carrier material 2Il31051 (rHMaIur,) P02070.Al 21/06/1 - 30 6. The composition or process according to any one of the preceding claims, wherein the fat is absorbed onto a carrier material. 5
3. 7. The composition or process according to any one of the preceding claims, wherein the ratio of the carrier material or the second carrier material to the fat or acid is at least 3:1. 10 8. The composition or process according to any one of the preceding claims, wherein the fat is selected from the group consisting of coconut oil, hazelnut oil, palm oil, sunflower oil, corn oil, cottonseed oil and milk fat.
4. 9. The composition or process according to any one of the preceding claims, is wherein the carrier material or second carrier material is a particulate carrier material. 10, The composition or process according to any one of the preceding claims, wherein the carrier material or second carrier material is sucrose, an alternative 20 sugar or a sugar substitute. I [. The composition or process according to any one of the preceding claims, wherein the carrier material or the second carrier material is mixed with a solvent. 2S
5. 12. A foamed candy composition prepared by the process of any one of claims 2 to 11. 1. A foamed candy composition comprising a foam, wherein the foam comprises a 30 sugar or a sugar substitute, a structuring agent and (i) a fat associated with a carrier material; or (ii) an acid associated with a carrier material constituted by spray dried fruit powder, encapsulated citric acid or encapsulated malic acid, wherein, when the fat associated with the carrier material is constituted by cocoa 3s powder, it is additionally associated with a second carrier material, and when present, the spray dried fruit powder, encapsulated citric acid or encapsulated malic acid is additionally associated with a second carrier material wherein the 27 13105_1 (OGH1 ters) P11070 AU 210461i -31 foamed candy composition is obtainable by the process of any one of claims 2 to 11.
6. 14. A foamed candy composition, a process for preparing a foamed candy s composition, a foamed candy composition prepared by the process or a foamed candy composition obtainable by the process, substantially as herein described with reference to the Examples and/or Figures, excluding comparative Examples. fI 21 _1DI (GHM.Iter) P52070.AU 21/06'i